Delicious and heartwarming, this sausage casserole has the fruity flavours from the apple cider, the earthy flavours from the sage and the saltiness of the pancetta.
Ingredients
Serves 4
8 pork sausages
250g smoked pancetta
1 chopped onion
2 minced garlic cloves
2 tbsp plain flour
40g butter
a bag of chantenay carrots
400ml medium-dry cider
300ml chicken stock
fresh sage leaves
1 tbsp wholegrain mustard
Method
a cast iron skillet, on a medium heat, brown off the sausages and cook the pancetta until crispy
Remove from the pan and set aside
Add the chopped onions into the pan with a tsp of butter and cook for 2-3 minutes until slightly golden and soft
Stir the flour into the onions and cook for 1 minute and then gradually stir in the cider
Bring to the boil so the sauce thickens and add in the chicken stock and whole grain mustard
Add the sauce into your slow cooker along with the carrots, pancetta, sausages and fresh herbs
Cook on high for 2-3 hours or low for 4 hours or more
Whilst the casserole is cooking, combine the dumpling ingredients into a small bowl, add tbsp of water until the mixture can be moulded into balls
30 minutes before serving, add in the dumplings and spoon the sauce over them
Serve with creamy mash potatoes and your favourite vegetables
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